Chinese Food

Cooking Steps

1. 

   Step1:All materials are read

2. 

   Step2:1. I like the Uruguayan beef tendon I bought in COFCO this time. Open the beef tendon wrapped with meat film and remove the white fat on the surface

3. 

   Step3:2. The fiber tissue of beef is thick. There are many connective tissue. It should be cut across. Cut the long fiber. It can't be cut along the fiber tissue. Otherwise, it can't taste. It can't chew. It's OK to cut a little half of the palm, and it's easy to boil

4. 

   Step4:3. 2 tomatoes, half onions, 2 celery, 1 carrot, diced respectivel

5. 

   Step5:3. 2 tomatoes, half onions, 2 celery, 1 carrot, diced respectivel

6. 

   Step6:4. Dry the beef tendon with kitchen paper, grind the sea salt and black pepper, massage it 5. Each beef tendon is covered with flour on both side

7. 

   Step7:6. Stew or stew, enamel pot is the best choice, so put butter in enamel pot to melt, put onion in, stir fry until transparen

8. 

   Step8:7. Add beef tendon and fry over medium low heat

9. 

   Step9:Fry until golden on both sides. Add ground sea salt and black pepper

10. 

    Step10:8. Add grape oil, boil for 5 minutes, and the alcohol will evaporate

11. 

    Step11:9. Add tomatoes, celery and carrot and stir fry them

12. 

    Step12:10. Add stock

13. 

    Step13:It's OK to soak the beef in water. The soup will be boiled in a big fire

14. 

    Step14:11. Turn the electric pottery furnace to stew mode, turn the small fire to stew slowl

15. 

    Step15:12. Although the cooking process is a small fire operation, the soup will be more and more thick, so it is necessary to stir more to avoid the paste of the bottom, and make the beef absorb the soup evenly

16. 

    Step16:13. It's about 1.5 hours. Enamel pot is hotter than ordinary pot. It may take 2 hours to use ordinary pot. 14. For stewed beef tendon, you can insert chopsticks into beef to try the degree of soft rot. if you can, you can try the taste at this time. If you don't have enough, you can add some salt to taste

17. 

    Step17:15. Add some celery leaves and chopped lemon peel

18. 

    Step18:The soup can't be overcooked. It's the best if you think it can be served

19. 

    Step19:In this way, we can change the traditional heavy taste brine method, and make western style more fragrant and sweet. It's delicious

20. 

    Step20:The texture of beef tendon is very beautiful. It's Stewed soft and glutinous. You can see such beautiful tissue in slices